Why save dessert for special occasions when you can indulge every day of the week with desserts made with Tofutti® non-dairy products?
Tofutti Sour Supreme can be used to replace regular sour cream in recipes. Sour Supreme is similar in taste and texture to traditional sour cream but is milk- and butterfat-free, and cholesterol-free. It boasts the versatility of sour cream with the benefits of being dairy-free and trans-fat-free.
Tofutti Better Than Cream Cheese is a delicious non-dairy substitute for cream cheese. It is similar in taste and texture to traditional cream cheese but is milk- and butterfat-free and contains no cholesterol.
Tofutti Better Than Cream Cheese is versatile like real cream cheese, whether spread on a bagel, used as a dip for snack items such as crackers or chips, or used in any favourite recipe. The 227 g retail packages are available in several flavours, including:
- Plain (also available in 30 lb bulk boxes)
- French Onion
- Herbs & Chives
- Garlic & Herb
Look for the new blue and white package available at 1,500 stores across Canada.
No-Bake Chocolate Raspberry Cheesecake
1 store-bought chocolate graham cracker pie crust
2 containers Tofutti Better Than Cream Cheese
3/4 cup granulated sugar
1 tsp vanilla
2 tsp cold coffee or almond milk
1 1/2 cup chocolate chips (reserve 1/2 cup for garnish)
1 container fresh raspberries
Remove crust from packaging and set aside. In a large bowl of a stand mixer, add Tofutti Better Than Cream Cheese, sugar, vanilla and coffee or almond milk.
Place a double boiler on stove; fill bottom pan with about 2 inches of water, bring to a boil, and then lower heat to medium-low. Add chocolate chips to the top pot of the double boiler and stir to melt, being careful they don’t burn. Add about 2/3 of the melted chocolate (1 cup) to the other ingredients and whip to blend. Pour into the crust.
To decorate: cut the bottom corner of a resealable plastic bag with scissors to make a small opening. Pour the remaining melted chocolate (about 1/2 cup) into the bag. Squeeze and drizzle chocolate using back and forth motions across the surface of the cheesecake to decorate. Garnish with fresh raspberries. Refrigerate dessert until ready to serve.
Bananas Foster With “Ice Cream”
Everyone loves bananas, especially when they are served in our version of the famous recipe.
6 medium bananas
1/4 cup non-dairy butter
2/3 cup brown sugar
1 tsp cinnamon
2 tbsp dark rum
3 cups Tofutti Premium® non-dairy frozen dessert, available in various flavours, including Vanilla, Chocolate and Vanilla Almond Bark®.
Peel bananas. Slice each banana in half, and then cut each half lengthwise.
In a very large non-stick frying pan, add the non-dairy butter and cook on medium until melted. Stir in the brown sugar and cinnamon. Add the bananas and cook about 5 minutes, or until they look tender and start to caramelize.
Remove pan from heat. Add the rum. Using a barbecue lighter, carefully ignite. Once flame dies off, spoon the bananas and sauce into flat-bottom bowls and top with two scoops of Vanilla or Vanilla Almond Bark Tofutti Premium.